"The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese"
Method for Cawl (Traditional Welsh Broth)
- 1Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
- 2Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
- 2 quarts water
- 12 ounces beef shank
- 2 large onions, chopped
- 2 large carrots, sliced
- 1 rutabaga, diced
- salt and pepper to taste
- 4 potatoes, peeled and quartered
- 2 leeks, sliced
- 1 small head cabbage, sliced
- 2 tablespoons chopped fresh parsley
January 27, 2017